Leg of Lamb

[BobH]

Went to the Whole Food Markets flagship store in Austin (TX) yesterday and came away with a leg of lamb. I like lamb but have never cooked a leg before. I'm open to suggestions, especially from your Ozzies and Kiwis who probably eat more of it than we 'mericans do.

My plan so far is to prep it with salt, black pepper, white pepper and a few garlic cloves placed in slits across the top then place it in a roasting pan with mirepois and a few small red potatoes. I'm planning to roast it on my Weber 22.5" grill. I'll prep the coals with a bank on opposite sides of the grill and place the roasting pan with lamb and veg in the center. I'll likely use hickory chips to add a smoked flavor. I'm thinking that I can regulate the grill/smoker to a temp of 300-325° F and plan to cook for about 20 minutes a pound. I can also monitor internal temperature of the leg meat but I don't know what temp to shoot for. Can anyone suggest what the IT should be for medium rare to rare?

I'd also appreciate any and all comments on my plans and suggestions for improvement.

TIA

[StuartR]

[Rudi]

I take it you agree with EVERYTHING Bob has mentioned Stuart!!

Bob, I cannot comment here as I have never roasted a LoL. However, I am completely willing to come over to Texas with a bottle of our finest South African wine and come and judge if you have exceeded our expectations with your adventurous project!

[Claude]

Internal temperatures should be about 150°F for rare.

Enjoy your dinner

[BobH]

Thanks, guys!

I will post pics later.

[ChrisGreaves]

Went to the Whole Food Markets flagship store in Austin (TX) yesterday and came away with a leg of lamb.

I'm on flight T434 from YYZ, Arr 8:25pm your thyme. Meet me at the airport ...

[BobH]

Chris, I waited for 3 hours at AUS but you never showed. ????

[Leif]

Chris, I waited for 3 hours at AUS but you never showed. ????

Your leg will be a bit well done by now...

[ChrisGreaves]

Chris, I waited for 3 hours at AUS but you never showed. ????

Sorry. I didn't realise it was an AUStralian leg of lamb ...
P.S. Don't let this stop you waiting by the side of the track when the Texas Eagle rolls through mid-January 2016.
I'll be the balding 69-year old sitting by a window with my head in a book and my ear-plugs in.
But you can still wave a hankie ...

[BobH]

I believe that train stops in McGregor Texas which is about 20 miles north of Temple, where I reside. Let me know when you travel. I might be on the platform waving a hankie back . . .

[Rudi]

Now there's a word I haven't heard in a LONG time!

[BobH]

Just to prove I smoked the LoL on my Weber OTG grill with charcoal and hickory chips . . . and for Chris, Stuart, et al . . . .

The 5lb. bone-in LoL.

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The cooked LoL.

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The carved LoL.

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You can see that I like my meats rare. It cooked to an internal temperature of 135° F as measured by a ThermoWorks probe.

[Rudi]

That is a rare sight, Bob. I'd have to say, Very well done!

[PaulB]

I don't like lamb, but this does look yummy!